Method

Heat the oil in a 6-quart saucepan set over high heat. Add the onion, carrots, celery, and garlic, and cook, stirring often, until deeply caramelized, about 20 minutes. Add the Asian pears and cook a couple of minutes longer, until the pear softens. Add the oregano, onion powder, cinnamon, and tarragon, and cook 2 minutes more, until the spices and herbs give off a strong aroma.

Pour in the chicken stock, heavy cream, half-and-half, and salt. Bring to a boil, reduce the heat to a simmer, set the cover ajar, and cook for about 1 1/2 hours, until the mixture has thickened and the flavors have blended. Purée in a food processor and through a fine sieve into a clean pot. Bring to a boil and adjust the seasoning with salt, pepper, maple syrup, and lemon juice to taste.